This pozole verde with chicken is rich, comforting, and full of flavor from roasted tomatillos, poblanos, jalapeños, tender chicken, hominy, and fresh lime. It’s the kind of recipe that tastes even better the next day and is perfect for feeding a family.
Why You’ll Love This Pozole Verde
This pozole verde is rich, hearty, and full of fresh flavor. Roasting the tomatillos, poblanos, jalapeños, onion, and garlic gives the broth a deeper flavor, while the chicken, hominy, cilantro, and lime keep it comforting without feeling too heavy. It’s also a great make-ahead meal because the flavor gets even better after it sits.
What Is Pozole Verde?
Pozole verde is a Mexican hominy stew made with a green broth, usually built from tomatillos, green chiles, herbs, and aromatics. Unlike pozole rojo, which gets its color and flavor from red chiles, pozole verde has a brighter, fresher flavor from ingredients like tomatillos, poblanos, jalapeños, cilantro, and lime.
Ingredients You’ll Need
Chicken thighs: Boneless skinless chicken thighs stay tender during simmering and give the broth more flavor.
Tomatillos: These create the tangy base of the green sauce.
Poblano peppers: Poblanos add earthy chile flavor without making the pozole overly spicy.
Jalapeños: Use one for a milder broth or two for more heat. Removing the seeds and membranes will reduce the spice.
Hominy: Hominy is what gives pozole its signature hearty texture.
Chicken broth and Knorr chicken bouillon: Together they create a savory, flavorful broth. Start with the recommended amount of bouillon and adjust after tasting.
Cilantro and lime: These add freshness and brightness at the end.
How to Make Pozole Verde
Start by roasting the tomatillos, poblano peppers, jalapeños, onion, and garlic until they are softened and lightly charred. Blend the roasted vegetables with cilantro and chicken broth until smooth.
Cook the blended green sauce in a large pot for several minutes to deepen the flavor. Add the remaining broth, Knorr chicken bouillon, Mexican oregano, bay leaf, and chicken thighs.
Simmer until the chicken is tender, remove it from the pot, and shred it. Return the chicken to the broth with the hominy and continue simmering so all the flavors can come together. Finish with fresh lime juice and adjust the seasoning before serving.
Tips for the Best Pozole Verde
Roast the vegetables until you get a little char on them. That extra browning adds a lot of flavor to the broth.
Start with 2 teaspoons of Knorr chicken bouillon and add more only after tasting. Chicken broth can already contain quite a bit of sodium.
Chicken thighs are my preferred choice because they stay tender, but chicken breasts can be used if you prefer them.
For a milder pozole, remove the seeds and membranes from the jalapeños. For more heat, leave some of the seeds in or add an extra jalapeño.
Give the pozole time to simmer after adding the hominy. This helps the broth develop and allows the hominy to absorb more flavor.
How to Serve Pozole Verde
One of the best parts of pozole is all the fresh toppings. Serve it with shredded cabbage, sliced radishes, diced avocado, fresh cilantro, diced white onion, lime wedges, and sliced jalapeños.
Tostadas or tortilla chips are also perfect on the side for dipping and adding crunch.
Storage and Reheating
Store leftover pozole in an airtight container in the refrigerator for up to 4 days. Keep the fresh toppings separate so they stay crisp.
Reheat the pozole gently on the stovetop over medium-low heat. If the broth thickens while refrigerated, add a splash of chicken broth until it reaches the consistency you like.
Pozole Verde with Chicken
Ingredients
Equipment
Method
- Preheat the broiler. Place the tomatillos, poblano peppers, jalapeños, onion, and garlic on a baking sheet. Drizzle with 1 tablespoon olive oil and broil for 8 to 10 minutes, turning once, until softened and lightly charred.
- Transfer the roasted tomatillos, peppers, onion, and garlic to a blender. Add the cilantro and about 1 cup of the chicken broth. Blend until smooth.
- Heat the remaining olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Pour in the blended green sauce and cook for about 5 minutes, stirring occasionally, until the color deepens slightly and the sauce becomes fragrant.
- Add the remaining chicken broth, Knorr chicken bouillon, Mexican oregano, bay leaf, and chicken thighs. Bring to a gentle boil, then reduce the heat and simmer for about 20 minutes, or until the chicken is fully cooked and tender.
- Remove the chicken from the pot and shred it with two forks. Discard the bay leaf.
- Return the shredded chicken to the pot. Add the drained hominy and simmer for another 10 to 15 minutes so the flavors can come together.
- Stir in the fresh lime juice. Taste and adjust with additional Knorr chicken bouillon or salt only if needed.
- Ladle into bowls and serve hot with shredded cabbage, sliced radishes, avocado, cilantro, diced onion, lime wedges, and sliced jalapeño if desired. Serve with tostadas or tortilla chips on the side.
Notes
